Tacos de lengua – braised beef tongue tacos Recipe
Tacos de lengua are one of those dishes that count as a true street delicacy in Mexico, and they often surprise visitors with how tender the meat is. Beef tongue is slowly braised in an aromatic broth until it becomes soft as butter, then tucked into warm tortillas with simple toppings. It’s a great dish for a weekend “let’s make our own taco bar at the table” style lunch or dinner.
Tacos de lengua are the essence of Mexican street food – a dish that looks unassuming but surprises you with butter-soft, long-braised beef tongue. The combination of rich beefy umami with crunchy onion, fresh cilantro and lime makes for an exceptionally balanced bite: fatty, sour, spicy and fresh all at once. It’s also a great way to get to know a cuisine “from the inside out”, using a less obvious but very noble cut of beef.
Chef's tips
Cook the tongue until a fork goes in without the slightest resistance – if the meat still feels firm, give it another 20–30 minutes and check again. Peel the skin while the tongue is still warm; once cooled it’s harder to remove and you’ll lose more meat. When frying, don’t stir too often – let the pieces brown undisturbed, because those caramelized edges give the most flavor.
How to serve
Tacos de lengua are perfect as a DIY dish for a relaxed get-together – put a bowl of meat, warmed tortillas and toppings on the table and let everyone assemble their own tacos. Serve them with a simple tomato salsa or salsa verde and a bowl of ensalada de nopales or just a basic lime-dressed salad. To drink, pair with a light lager, a michelada or homemade agua fresca with lime or hibiscus.
Ingredients
- beef tongue - 1 kg
- onion - 2 piece
- garlic - 5 clove
- bay leaf - 3 piece
- peppercorns - 8 piece
- salt - 2 teaspoon
- corn tortilla - 18 piece
- cilantro - 1 bunch
- lime - 3 piece
- chili pepper - 2 piece
- vegetable oil - 2 tablespoon
- beef stock - 1.5 l
Preparation
- Rinse the tongue thoroughly under cold water, place it in a large pot and cover with beef stock or water so it is completely submerged.
- Add one peeled onion cut in half, 3 cloves of garlic, bay leaves, peppercorns and 1 teaspoon of salt.
- Bring to a boil, then reduce the heat to low and cook covered for 2–2.5 hours, until the tongue is very tender – a fork should slide in easily when you pierce it.
- Remove the cooked tongue from the pot and let it cool slightly until you can touch it with your hand but it is still warm.
- Score the skin of the tongue with a knife and peel it off with your fingers – it should come off fairly easily while the meat is still warm.
- Slice the peeled tongue into thin slices, then into strips or small cubes so they fit comfortably in the tortillas.
- Heat the oil in a large frying pan over medium heat, add the chopped tongue and fry for 5–7 minutes, stirring, until lightly browned on the edges.
- Finely dice the second onion, slice the chili into thin rings, roughly chop the cilantro and cut the limes into wedges.
- Heat the tortillas on a dry pan for 20–30 seconds on each side until soft and pliable, and keep them covered with a cloth so they don’t dry out.
- Place a portion of meat in each tortilla, sprinkle with onion, chili and cilantro, drizzle with lime juice and serve immediately while everything is still hot.
Storage
Store the braised tongue in an airtight container in the fridge for up to 3 days, or freeze in portions for up to 3 months. Reheat gently in a pan with a splash of stock or water so it doesn’t dry out, and warm the tortillas just before serving.
